发明公开
EP1040764A2 Food products suitable for frying after rehydration and process for their production
有权
Nach Rehydratisierung fritierbare Nahrungsmittelprodukte und Verfahren ihrer Herstellung
- 专利标题： Food products suitable for frying after rehydration and process for their production
- 专利标题（中）： Nach Rehydratisierung fritierbare Nahrungsmittelprodukte und Verfahren ihrer Herstellung
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申请号： EP00105348.7申请日： 2000-03-17
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公开(公告)号： EP1040764A2公开(公告)日： 2000-10-04
- 发明人: Klukowski, Horst , Vermeiden, Peter
- 申请人： Bestfoods , Bestfoods Deutschland GmbH & Co. OHG
- 申请人地址： International Plaza, 700 Sylvan Avenue Englewood Cliffs New Jersey 07632-9976 US
- 专利权人： Bestfoods,Bestfoods Deutschland GmbH & Co. OHG
- 当前专利权人： Bestfoods,Bestfoods Deutschland GmbH & Co. OHG
- 当前专利权人地址： International Plaza, 700 Sylvan Avenue Englewood Cliffs New Jersey 07632-9976 US
- 代理机构： Lederer, Franz, Dr.
- 优先权： DE19914476 19990330
- 主分类号： A23L1/164
- IPC分类号： A23L1/164 ; A23L1/217 ; A23L1/20
摘要：
The invention relates to a process for the production of preshaped, rehydratable, dried food products suited for pan-frying and to such products.
According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguable protein, and a raising agent as well as salt, spices and other optional additives are mixed, whereafter with addition of a liquid a plastic sliceable wet dough is prepared by mixing and kneading, which wet dough is portioned and converted into the desired form of the products. These dough pieces are, to develop a protein framework, subjected to a thermal treatment at temperatures of 90-160°C for 8-30 minutes and the dough pieces thus treated are then dried to a residual water content of 4-10% by weight.
According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguable protein, and a raising agent as well as salt, spices and other optional additives are mixed, whereafter with addition of a liquid a plastic sliceable wet dough is prepared by mixing and kneading, which wet dough is portioned and converted into the desired form of the products. These dough pieces are, to develop a protein framework, subjected to a thermal treatment at temperatures of 90-160°C for 8-30 minutes and the dough pieces thus treated are then dried to a residual water content of 4-10% by weight.
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